Layers of vanilla and strawberry cheesecake on top of a fudgy chocolate brownie base, all cooked in the pressure cooker!
Pour 500ml of water into the Inner Pot and place the trivet in. Line a 7 inch springform cake tin with reusable silicone liners or baking parchment - make sure the sides come up about 1 cm taller than the tin.
Melt the butter in a saucepan then whisk in the cocoa and sugar until well combined. Allow to cook then beat in the eggs, flour and baking powder before stirring in the chocolate chips. Scrape into your prepared tin and level it off.
Place a piece of kitchen roll over the tin then loosely crimp a piece of tin foil over that (see photo) then place on the trivet in the Inner Pot. Set to Manual High for 18 minutes and do a QPR when finished. It will have just set and be quite puffed up so use a clean oven mitt or tea towel to press it down and level it off, making room for the cheesecake.
You can make both cheesecake batters whilst the brownie layer cooks.
Start by blitzing the strawberry powder, caster sugar and cornflour in the food processor to get any lumps out then add the remaining ingredients (including the food colouring if using) and blitz again. Scrape down as necessary until you get an even mix with no streaks of white remaining.
When the brownie is ready, gently pour the strawberry mix over the top and once again cover with kitchen roll and foil as before. Cook on Manual High for 15 minutes and then do a QPR. Very gently dab away any condensation that has collected on top with a piece of kitchen roll - it's very delicate so do be careful!
Proceed as for the strawberry layer, blitzing the dry ingredients first before adding the wet. Now this part is crucial - when you come to pour the vanilla mix over the barely set strawberry layer, you need to do it slowly, starting at the edges and pour it with the jug/bowl held just above the strawberry. If you go too hard, fast or from a great height, it will mix into the strawberry layer rather than remain separate as in the photos.
Cook for 15 minutes on Manual High then let the pressure go naturally. Remove and cool on a rack until reaches room temperature then refrigerate for a minimum of 6 hours before serving (an overnight chill is even better).